Sugared Cranberries
Cooking Light Magazine

Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute. We love this!
 
 
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.

Pumpkin Cake

Mix and beat until smooth:
1 yellow box cake mix
2 T flour
3/4 c water
2 eggs

Add:
1/2 large can pumpkin
1 tsp.cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves
1 tsp. soda
2 tsp. grated orange rind

Mix together and pour into a greased and floured 9x13 pan.  Bake at 350 for 30-40 minutes.

Topping:
1/2 to 3/4 c brown sugar
1/2 pint whipping cream
whip together as if making regular whipped cream.

Turkey and Broccoli Casserole

3 Cups diced Turkey
1 can Cream of mushroom or chicken soup
1 cup sour cream
1/2 cube of cream cheese
1 Bag frozen Broccoli
May need to add a little milk
Salt and Pepper to taste
Mix and top with your choice of cheese I like Colby Jack
Bake at 350 for 30 min to one hour.

Pumpkin Cookies

3/4 cup butter
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups pumpkin
3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chocolate chips or coconut

1.  Preheat oven to 350 degrees.  Cream butter and sugar.  Add eggs, beating after each one.  Mix in all of the ingredients except the chocolate chips, and then stir in the chocolate chips.

2.  Drop onto cookie sheet and bake for 12 to 15 minutes or place in a 9 x 13- inch pan  and bake for 45 minutes or until toothpick inserted in center comes out clean.

I substituted 2 cups of whole wheat flour and the bars still tasted great.

Sausage, Dried Cranberry and Apple Stuffing (from Food Network w/ a few of my changes)

1 pound mild bulk breakfast sausage
4 T. Butter
3 C. yellow onions
2 Granny Smith apples, cored and chopped
1 C. chopped celery w/ leaves
1 T. poultry seasoning
1 C. dried cranberries, re-hydrated in boiling water for 15 minutes and drained
1/2 T dried sage leaves
1 t. dried rosemary
6 C. boxed bread cubes
1/3 C. chopped fresh parsley leaves
2-3 C chicken broth
1 T. salt
2 t. ground black pepper

Preheat oven to 375'.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.  Using a slotted spoon, transfer the sausage and drippings to a large bowl.  Melt the butter in the same skillet over medium-high heat.  Add the onions, apples, celery and poultry seasoning to the skillet and saute until onions are soft, about 8 minutes.  Mix in the drained cranberries, sage, and rosemary.  Add the mixture to the sausage, then mix in the bread cubes and parsley.  Next add the chicken broth a little at a time until the stuffing is very moist.  Be sure not to overdo it; it shouldn't be mushy.  Season with salt and pepper.  Place in a 14-inch oval OR a 9x13 pan.
***(The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake and place casserole dish uncovered, in the oven for 20-30 minutes, until the top is crispy and the center piping hot.  Remove and serve immediately.

*Cook;s note:  If stuffing a turkey, the stuffing must be cold before being placed in the bird.

Joan's Lite Cranberry Salad‏


1 large pkg. sugar-free strawberry, raspberry, or cherry gelatin dessert

1 20-oz. can juice-packed crushed or chunk pineapple

1 cup fresh or frozen cranberries (unsweetened), chopped

1/2 cup chopped celery

1/2 cup chopped apple

1/2 cup chopped pecans or walnuts

 

Bring 2 cups water to boil.  Stir in gelatin powder until dissolved.  Drain pineapple and save juice.  Add water to juice to measure 1 2/3 cups.  Add to gelatin mixture and refrigerate until it begins to thicken.  Add pineapple, cranberries, celery, apple, and nuts.   Pour into serving dish or mold and chill until set.

*This is my absolute favorite jello EVER. EVER.  Joan is my mother-in-law and she shared this recipe with me.

 

Cranberry Dream

1 (6 oz) pkg cranberry Jell-O
1 1/2 cups boiling water
2 cups cold water
1 (14 - 16 oz) can cranberry sauce (I prefer the jellied)
1 (11 oz) can mandarin oranges

Pour gelatin into a bowl.  Pour boiling water over gelatin and stir until dissolved.  Stir cranberry sauce in the can to break up and add to gelatin, stir until melted.  Add cold water and refrigerate until slightly thickened.  Do NOT let it set up.  Add mandarin oranges.

1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 (8 oz) carton Cool Whip

Beat cream cheese and sugar until smooth, gently fold in Cool Whip and stir until well combined.

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Mix all together and press into the bottom of a 9 x 13" pan.  Spread cream cheese mixture over graham cracker crust, then top with gelatin mixture.  Refrigerate until completely set.

This is DELICIIOUS!!!  My family LOVES it!